Latin term (adsorbere = to suck in) for the ability of solids to attract and accumulate gases or dissolved particles on their surface. Activated carbon, alginates, bentonite, various resins and silica sol, for example, possess this ability to a high degree. This is used in the filtration and fining of wine to remove certain substances. Due to the different electrical charge of filter fibres and turbid substances (microscopically small particles), the latter are attracted and adhere. Such substances must not be stored in the vicinity of strong-smelling substances such as diesel oil or petroleum. As they can naturally absorb ambient odours very easily, this can lead to fining errors during the winemaking process. Various wine filtration techniques are also based on adsorptive effects.
![]()
The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.
Andreas Essl
Autor, Modena